In large Dutch oven, melt butter with the olive oil. Sauté the onion and celery in the butter olive oil mixture until onions are clear and transparent and celery begins to get tender. Add washed mushrooms, cooking the onion, celery mushroom mixture for about five minutes. Add the chicken broth and the chopped chicken until it is heated thoroughly. Add the seasonings to broth! Add your chopped fresh spinach and carrots to the soup. Cook the soup for 1 to 2 hours over low heat until all vegetables are tender. About 10 minutes before you’re ready to serve the soup add the rice to the soup mixture allowing it to heat thoroughly.

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2 thoughts on “Wild Rice Chicken Mushroom Soup”

Hi Trudy,,
Does this soup freeze well. There are only 2 of us. Would love to make the whole batch and separate into 3-4 portions. It looks sooo good!!
Having your “To Die For Green Chili Chicken Enchiladas” tomorrow!!!!! My mouth is watering already 😊😊😊😊
Love you and miss you sweet girlfriend.
❤️❤️❤️Jan

Hi Jan, so good to hear from you! I dont see any reason why it wouldnt freeze well! There is nothing in it that doesnt freeze well so it should do fine! How are you and Sam? Also my email is trudykcox@yahoo.com Miss your smiling face! Love to you!

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